Name: Thai ginger chicken stir-fry
Prep time: 18 min
Cook time: 10 min
Total time: 28 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, thinly sliced; 1/4 cup jasmine rice; 1/2 cup water; 1 tsp canola oil; 1 1/2 tbsp fresh ginger, peeled and julienned; 2 cloves garlic, minced; 1/2 red bell pepper, thinly sliced; 1/2 yellow bell pepper, thinly sliced; 1 green onions, cut into 1-inch pieces; 1 tbsp low-sodium soy sauce; 3/4 tsp fish sauce; 1/2 tsp honey; 1/4 tsp salt

Nutrition

Per serving

432 calories

Protein: 39g; 36% of calories
Carbs: 52g; 48% of calories
Fat: 8g; 16% of calories

Instructions

Prep 18 min · Cook 10 min

In a small pot, combine the rice, water, and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes while you cook the chicken.
In a small bowl, whisk the soy sauce, fish sauce, and honey until combined.
Heat the canola oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook for 3 minutes without moving it. Flip and cook for 2 minutes more until browned and cooked through. Done when opaque in the center, 165°F.
Add the ginger, garlic, red and yellow bell peppers, and green onions to the skillet. Stir-fry for 4 minutes until the peppers are tender-crisp and the aromatics are fragrant.
Pour the prepared sauce into the skillet. Toss everything for 2 minutes until the sauce coats the chicken and vegetables. Fluff the rice with a fork and serve the stir-fry alongside it.

Nutrition

Ingredients

Instructions

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